Red and white quinoa salad with halloumi cheese & roasted vegetables

Red and white quinoa salad with halloumi cheese & roasted vegetables.

Here is my quick-fix lunch idea. Easy, tasty and oh boy …so filling!
Great summer dish.


Red and white quinoa salad with halloumi cheese & roasted vegetables


250 g ready to eat Red & White Quinoa – Merchant Gourment is simply the best!
150-200 g halloumi cheese, cut into 5-6 mm slices
100-150 g chick peas, drained and rinsed
10-12 cherry tomatoes
6 baby corns, cut into bite size chunks
6 baby courgettes, cut across and then in half
1-2 tbsp oil
5 fresh mint leaves
5 fresh crimson king basil leaves
squeeze of lemon juice
100 ml natural yogurt
1 tsp harissa paste

Cook quinoa according to pack instruction. In a mean time mix yogurt and harissa in a little cup and set aside. In a large salad bowl toss chick peas and lemon juice and add quinoa when cooked. Mix all nicely and set aside.
Heat the non-stick grill pan. Toss courgettes and corns with 1-2 table spoons of oil and place on a grill pan. Grill for 3 minutes. Then add cherry tomatoes to the vegetable mix and grill for another 3 minutes or until charred and tender. When cooked add to quinoa and chick peas and gently mix.

Wipe the grill pan and heat to hot. Place slices of halloumi cheese on griddle and grill till nice and golden on the edges, then turn it over. When ready scatter the halloumi cheese over quinoa and vegetables. Gently toss.

Dress with yogurt and harissa dressing, scatter fresh basil and mint leaves and squeeze more lemon juice all over.

Bon appetit.

Ratatouille with Chorizo

Ratatouille with Chorizo

Delicious ratatouille with Unearthed Chorizo. Easy and heart-warming dish for winter days.

Ratatouille with Chorizo

2 large courgettes, sliced
1 green pepper, cut into stripes
1 red pepper, cut into stripes
2 small white onions, cut into wedges
2 small red onions, cut into wedges
400-500 g tin chopped tomatoes
200 g Unearthed Chorizo de Leon stick, or other good quality chorizo, cut into bitesize chunks
2 garlic cloves, chopped
1 tsp ground paprika,
2-3 tsp sugar
salt, pepper
5 tbsp of oil

Cut peppers into stripes then slice onions and courgettes. Cut chorizo into bitesize chunks. Heat the oil in a large saucepan over medium high heat. Add the onions and peppers and cook slowly for 15 minutes, stirring occasionally until soft. Add courgettes, garlic, chorizo and tomatoes. Season with salt, sugar, pepper and ground paprika. Cook for further 15 minutes until the courgettes are tender. Serve with fresh garlic focaccia bread or bread rolls.

It’s a truly fabulous dish with a pinch of heat and unearthed smoky flavour of chorizo. Enjoy!